REFRIGERATOR COCONUT CAKE
Steps:
- Thaw the frozen coconut, add the sour cream and sugar, mix completely, refrigerate overnight.
- Make the yellow cake per package directions. When cooled, split the layers in half, to make 4 layers.
- Pat the coconut mixture on each layer, stacking 4 high, and then pat coconut mixture on sides and top. You are actually icing all layers, however this mixture will not spread. It may even fall off the cake some, but keep patting it back on.
- Store covered in refrigerator for 4 days, Eat on 5th Day.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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